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Larded Fricandeaux, Garnished

Larded fricandeaux garnished with truffles, sweetbreads, and a brown mushroom sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Larded Fricandeaux, Garnished

Ingredients

Directions

Prepare

  1. Lard the fricandeaux by placing the ends of the lardoons together in a herring-bone pattern.

  2. Blanch the sweetbreads.

  3. Stud the sweetbreads with pointed cubes of truffles.

  4. Prepare a circle of fried bread as the base.

  5. Garnish the fried bread with truffles and cold aspic jelly or egg white.

Make the sauce

  1. Make the brown sauce by browning 1 tablespoon each of butter and flour.

  2. Gradually stir in the canned mushroom liquor and enough broth to thicken the sauce.

  3. Season the sauce with salt and cayenne.

  4. Add a glass of wine to the sauce.

Finish and serve

  1. Heat the sweetbreads in the sauce.

  2. Garnish the sweetbreads in the sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Mushroom + winetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  4. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweetbreads
Provide the tender, delicate meat that is the main body of the dish.
Butter
Browns with the flour to build the colour and nutty flavour of the brown sauce.
Flour
Cooked with the butter to form a roux that thickens the brown sauce.
Broth
Adds liquid that, with the roux, thickens the sauce to a coating consistency.
Lardoons
Add fat and moisture inside the fricandeaux as they cook.
Truffles
Add a deep, earthy aroma and luxurious flavour to the sweetbreads and garnish.

The step that matters

Browning the butter and flour. The roux must brown gently until nutty and no further; scorched flour turns bitter and dark, spoiling the sauce, while underbrowned roux leaves it pasty and raw-tasting.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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